The Pioneer Woman Tasty Kitchen
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Whole Wheat & Oat Pumpkin Banana Muffins

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Level: Easy

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Description

Pumpkin, banana, oats, whole wheat—with all that health, please don’t forget the chocolate chips.

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 cup All-purpose Flour
  • ½ cups Quick Cooking Oats
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 pinch Salt
  • ½ cups Butter, Melted
  • 1 cup Mashed Ripe Banana (2 Large Bananas)
  • 1 cup Pumpkin Puree
  • ½ cups Milk (I Used 1%)
  • 1 teaspoon Vanilla
  • 2 whole Large Eggs, Or 1 Extra Large Egg
  • ½ cups Regular Or Mini Chocolate Chips

Preparation

Preheat oven to 400ºF.

In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, and salt.

In a smaller bowl, whisk together melted butter, bananas, pumpkin purée, milk, vanilla, and eggs until quite smooth. Add wet ingredients into dry ingredients and stir just until moistened (over-mixing will result in a tough muffin). Stir in chocolate chips.

Spoon batter into 12 paper-lined muffin cups. (Cups will be very full, and the tops will pretty much stay as you scoop them, so if you want a perfectly smooth top rather than the “rustic” look of mine, smooth the tops with the back of a spoon.)

Bake at 400ºF for 18-20 minutes, until a tester comes out clean. Let cool for 3 minutes before removing to cooling racks to cool completely.

Store in an airtight container at room temperature for up to 3 days, or wrap well, freeze, and reheat as needed.

2 Comments

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Mama Gee on 2.11.2013

Hi Anna and Chelsea! These are in the oven and sure to be delicious. Didn’t have pumpkin, so used 1/2 c. applesauce; left off choc chips and added walnuts and ground flax seed. Thanks for a recipe with bananas….mine were brown and spotty!

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Michele A. on 6.5.2012

My 4-yr old son has been begging me to make Pumpkin-Banana bread forever – and, now I can! Thanks!

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